The Dough
400 ml flour
2 tea spoons of dry yeast
1/2 tea spoon of salt
1 tea spoon of Oregano (optional)
150 ml room temperature water
2 table spoons of olive oil (or any oil/butter)
The Toppings
1 Red Onion
2 Cloves Garlic
1 Chilli
250 grams of Mince Meat
1 can of Chopped Tomatoes
2 table spoons of Tomato Puree
salt and pepper for seasoning
200 grams grated Mozzarella Cheese
The Dough
Take all the dry ingredient in a bowl (flour, yeast, salt and oregano)
Use a measurement cup, fill this with 150 ml of room temperature water.
TIP:
The yeast will die at 40 degrees Celsius, and the colder the water is the longer it take for the dough to grow (you want it to double in size). Use your finger to check the temperature. if you cannot feel the water = same as your finger, it's perfect. A bit warmer or colder is fine.
Add 2 tablespoons of oil to the water.
Mix the water/oil mix with the dry ingredients to a nice dough. use a wooden spoon or/and your hands at the end. the dough should turn out smooth. if it's too wet add some flour, if it's too dry, add some more water.
It should look like the one of the picture to the left.
Set the dough a side, cover with a tea towel and start with the toppings
The Toppings
- Heat up a pan with some olive oil
- Finely chop the onion and add to the pan.
- Add chopped garlic and chilli to the pan, a couple of minutes after the onion.
- Add mince meat and stir until the meat is brown.
- Add the chopped tomatoes and the tomato puree.
- Season with salt, pepper and some Oregano (optional)
Let the topping simmer. You may want to add some water, but make sure the water is all dried up before done.
The dough needs about one hour to rise, it should double in size.
You can leave the toppings on the stove simmering, while you wait for the dough.
Heat up the oven to 210 degrees celcius
Use a rolling pin (vodka or wine bottle works well if you don't have a rolling pin) to roll out the pizza dough.
Place the dough on a baking tray - remember baking paper.
Add the toppings to the dough
Add the Cheese you prefer, I always go for the standard grated mozzarella, but you can't go wrong with cheese. If you fancy, you can also add some more Oregano, Basil or other herbs
